Savory Southwest Oatmeal

Savory oats are a delicious way to change things up from the traditional (and delicious!) fruity oatmeal. It’s okay to have veggies instead of fruit for breakfast on my food plan. The amount is the same as with fruit.

Also, do you know about the magical combination of red and green chili sauce with eggs? As a northwest girl dropped into New Mexico, I am a bit of a doofus when it comes to southwest cooking and flavors. But I’m learning! Perhaps the most important staples in New Mexican cuisine are red and green chilis. They can be made into all kinds of sauces and powders, but I am finding that the easiest way to enjoy these flavors is from jars of roasted chilis. I’m fortunate to have access to really yummy authentic chilis here, but you can find them anywhere. Be sure to check for flour, especially if they are marketed as “Chili Sauce”.

A Note About Eggs: Most of the recipes on this blog are plant-based, but I do eat eggs on occasion if I can get them from a good source. If you don’t eat eggs, check out the other protein options listed below. Or, if you are an omnivore, feel free to experiment with cheese and breakfast meats.

I LOVE having double proteins in my maintenance breakfast! I do 1 serving of veggie sausage and 1 serving of eggs. Here are some ideas for maintenance additions:

Grain Additions: More oats, quinoa, potatoes, or sweet potatoes

Protein Additions: Add any of the protein options listed above.

Fat Additions: Oil for cooking, avocado

Directions

Begin boiling a pot of water for poaching the eggs.

Veggies: I weigh about 7 oz of chopped veggies raw. They will cook down to about 6 oz, or close enough for my peace. You could also air on the side of too little, weigh them after cooking, and add greens, raw veggies, or sprouts at the end to reach your exact veggie amount.

Note on Fats at Breakfast – We generally don’t get a fat serving with breakfast, which means no oil. You could steam-sauté the veggies, which just means cooking them with no oil in a dry pan over medium heat with the lid on. You could also use a steamer basket, or you could roast the veggies in the oven with lemon juice instead of oil. Or, you can spray the pan or the veggies lightly with oil if you are comfortable doing so. I do this on occasion without any issues.

Oatmeal: Cook oatmeal according to your normal method, or package directions. I like it a little soupy in this context. Into the cooked oatmeal, stir in seasonings, nutritional yeast, and cooked veggies.

Eggs: Poach the eggs by stirring the boiling water in the pot with a large spoon and making a little whirlpool. This will keep the egg together. Crack the eggs gently into the whirlpool and turn heat down to a low simmer. Start a timer. Remove the eggs with a slotted spoon after 3.5 minutes for a perfectly runny yolk.

Top with additional seasonings, roasted chili sauce, and fresh cilantro.

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DISCLAIMER

Katie’s Bright Kitchen is not a weight loss program and does not make any claims about health, nutrition, or weight-loss. These recipes are meant to support those already working recovery programs. These recipes are NOT a substitute for these programs. If you are seeking recovery from food addiction, check out the following programs to see if one may work for you.

Recipes don’t work for everybody in food recovery. As always, please use your own judgement, don’t do anything that disrupts your peace and freedom with food, and honor your own susceptibility.

Please Note: This site contains affiliate links, meaning that if you register for programs in Bright Line Eating using my links, I receive a commission. The same goes for links related to Instant Pots.